The Ultimate Cream of Mushroom Soup with Potatoes and Herbs Recipe

Discover the ultimate comfort food with this rich and satisfying cream of mushroom soup with potatoes and herbs. This homemade version elevates the classic canned soup into a gourmet meal, packed with fresh earthy flavors and tender textures. It’s surprisingly simple to make, perfect for a chilly evening or whenever you crave something deeply nourishing.

Why You Will Love This Recipe

This recipe takes the humble mushroom soup to an entirely new level. You will adore how creamy the texture is, achieved through a careful balance of roux and broth, without feeling overly heavy. The addition of potatoes adds a wonderful heartiness, turning a simple soup into a complete, satisfying meal. Furthermore, the blend of fresh herbs provides an aromatic depth that store-bought versions simply cannot replicate. It’s pure, unadulterated comfort in a bowl, and tastes incredibly gourmet despite its simplicity.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1.5 pounds assorted mushrooms (cremini, white button, shiitake), sliced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup whole milk or heavy cream (or a combination)
• 1/2 cup reserved mushroom liquid (if sautéing separately) or extra broth
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Step-by-Step Instructions

1. Heat the butter and olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the chopped onion and sauté until softened and translucent, about 5–7 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the sliced mushrooms to the pot. Cook the mushrooms until they have released their liquid and browned nicely, which concentrates their flavor—this can take 10–15 minutes. Stir occasionally.
5. Stir in the dried thyme and dried rosemary, cooking for about 30 seconds until aromatic.
6. Sprinkle the flour over the mushroom mixture. Stir well to coat everything (this forms the roux) and cook for 2 minutes, stirring constantly.
7. Slowly whisk in the vegetable or chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
8. Add the diced potatoes to the pot. Continue simmering until the potatoes are tender when pierced with a fork, about 15–20 minutes.
9. Once the potatoes are cooked, reduce the heat to low. Stir in the milk or heavy cream. Heat through gently but do not allow the soup to boil once the dairy is added, as this can cause it to separate or curdle.
10. Season generously with salt and freshly ground black pepper to your taste preference.
11. For a smoother texture, use an immersion blender to blend about half of the soup directly in the pot, leaving plenty of chunks for texture. Alternatively, carefully transfer half the soup to a standard blender and blend until smooth before returning it to the pot.
12. Ladle the hot soup into bowls and garnish generously with fresh chopped parsley before serving.

Expert Tips / Pro Tips

To achieve the richest mushroom flavor, make sure you are not overcrowding your pan when sautéing the mushrooms. Cook them in batches if necessary. This allows the moisture to evaporate quickly, leading to beautiful browning (Maillard reaction) rather than steaming. For an umami boost that deepens the soup’s complexity, consider adding a teaspoon of Worcestershire sauce or a splash of dry sherry when you add the broth.

If you prefer a very smooth soup, reserve about one-third of the cooked mushrooms before blending the rest. This ensures you still get some mushroom texture in the final product. Always use high-quality broth, as it forms the base flavor of the entire dish.

Variations & Substitutions

For a heartier meal, consider adding cooked, shredded chicken or white beans along with the potatoes. For a richer flavor profile, substitute half the broth with dry white wine (add the wine after the mushrooms have browned and let it reduce by half before adding the flour).

If you are dairy-free or vegan, substitute the butter with olive oil or vegan butter. Replace the whole milk/heavy cream with full-fat coconut milk (canned, unsweetened) for creaminess, or use unsweetened plain cashew cream. Ensure you use vegetable broth if aiming for a fully vegetarian or vegan preparation.

Feel free to experiment with mushroom types; using a mix like shiitake, porcini (rehydrated if dried), and cremini provides the best depth.

Serving Suggestions

This cream of mushroom soup with potatoes and herbs is wonderful served with crusty sourdough bread for dipping. For a complete lunch, pair it with a light, sharp green salad tossed in a vinaigrette to cut through the richness of the cream. Toasted croutons, sprinkled with garlic powder and Parmesan cheese (if not vegan), make an excellent topping as well.

Storage, Freezing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup may thicken slightly upon standing due to the starch from the potatoes; simply whisk in a splash of milk or broth when reheating.

To freeze, allow the soup to cool completely. Freeze in freezer-safe containers or heavy-duty zip-top bags, leaving about an inch of headspace for expansion. This soup freezes well for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring until smooth. Avoid high heat or boiling, especially after thawing, to prevent separation.

Nutrition Information

Note: Nutritional values are estimates and will vary based on exact ingredients used, especially the type and quantity of cream.

FAQ

Why is my mushroom soup grainy?

Graininess usually occurs if the flour (roux) was not cooked long enough before adding the liquid, or if the soup was boiled vigorously after the cream or milk was added. Ensure you cook the flour for at least two minutes and heat the dairy gently over low heat.

Can I make this soup thicker or thinner?

To thicken the soup, simmer uncovered for longer to allow evaporation, or blend a small portion of cooked potato separately and stir it back in. To thin it, simply whisk in more broth or milk/cream until you reach your desired consistency.

What is the best type of mushroom to use?

A mixture provides the best flavor. Cremini (baby bella) mushrooms offer a classic, deep mushroom taste. Adding a few dried porcini mushrooms (rehydrated and chopped) will significantly enhance the earthy, savory notes.

Cream of Mushroom Soup with Potatoes and Herbs

A rich, hearty, and deeply flavorful homemade cream of mushroom soup, elevated with tender chunks of potato and fresh herbs. Perfect for a comforting meal.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Appetizer, Lunch, Soup

Cuisine: American, Comfort Food

Calories: 310

Ingredients Method Notes

Ingredients

  

Mushroom Base

• 1.5 lbs Cremini or button mushrooms Thickly sliced
• 4 tbsp Unsalted butter
• 1 large Yellow onion Finely chopped
• 2 cloves Garlic Minced
• 2 tbsp All-purpose flour

Soup Body

• 1 lb Yukon Gold potatoes Peeled and small diced (1/2 inch)
• 4 cups Vegetable or chicken broth Low sodium preferred
• 1 cup Heavy cream
• 1 tsp Fresh thyme leaves
• 1 tbsp Fresh parsley Chopped, for garnish
• 1/2 tsp Salt Or to taste
• 1/4 tsp Black pepper Freshly ground

Method

 

Instructions

1. In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Add the sliced mushrooms and cook without stirring much for the first 5 minutes to allow them to brown. Continue cooking until deeply golden brown and moisture has evaporated (about 10-12 minutes total).
2. Reduce heat to medium. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and fresh thyme, cooking for 1 minute until fragrant.
3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
4. Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then add the diced potatoes. Season with salt and pepper. Reduce heat to low, cover partially, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
5. Remove about 2 cups of the soup mixture (primarily mushrooms and broth, leaving most of the potatoes behind) and transfer to a blender. Blend until very smooth. Alternatively, use an immersion blender directly in the pot until the desired chunkiness is achieved, ensuring some potatoes remain intact.
6. Return the pureed mixture to the pot (if using a separate blender). Stir in the heavy cream. Heat gently until warmed through (do not boil after adding cream). Taste and adjust seasoning as needed.
7. Ladle the soup into bowls. Garnish generously with fresh chopped parsley before serving hot.

Notes

For a deeper mushroom flavor, use a mix of dried porcini mushrooms (rehydrated) along with fresh mushrooms, using a splash of the strained porcini soaking liquid as part of the broth. For a vegan version, substitute butter with olive oil and heavy cream with full-fat coconut milk or cashew cream.